Vegan Lemon Pound Cake is a delightful treat that brightens up any day with its zesty flavor and soft, moist texture. This cake is bursting with the freshness of lemon, making it perfect for tea time, special occasions, or just a sweet craving. Not only is it vegan, but it’s also wonderfully easy to make, so you can whip it up whether you’re an experienced baker or a beginner looking to impress!
What You’ll Need for Vegan Lemon Pound Cake
Gather these simple ingredients to create your mouthwatering Vegan Lemon Pound Cake:
- 1/2 cup vegan margarine (plus more for greasing the pan) (115g)
- 1 cup vegan granulated sugar (200g)
- 2 Tbsp ground flax seed (30g)
- 1/2 cup + 2 Tbsp almond milk (150ml)
- 6 Tbsp aquafaba (90ml)
- Zest of 1 lemon (finely grated)
- 3 Tbsp fresh lemon juice (about 1 lemon’s worth) (45ml)
- 1 3/4 cups organic all-purpose flour (220g)
- 1/2 tsp salt (2g)
- 1 1/2 tsp baking powder (6g)
- 1/16 tsp turmeric (for color, optional) (1g)
- 1 cup vegan powdered sugar (120g)
- 2 Tbsp fresh squeezed lemon juice (30ml)
How to Make Vegan Lemon Pound Cake
Follow these straightforward steps to create your delicious cake:
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Preheat your oven to 350°F (175°C) and grease your cake pan with a little vegan margarine. Dust it with a bit of flour to prevent sticking.
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In a large mixing bowl, cream together the vegan margarine and granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes.
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Mix in the ground flax seed, almond milk, aquafaba, lemon zest, and lemon juice. Whisk everything together vigorously until it’s well combined and smooth.
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In another bowl, combine the flour, salt, baking powder, and turmeric. Sift this dry mixture together to ensure there are no lumps.
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Gradually fold the dry ingredients into the wet ingredients. Mix gently until everything is just combined—be careful not to overmix!
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Pour the batter into your prepared pan and bake for about 45-50 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
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While your cake is baking, mix together the powdered sugar and fresh lemon juice in a small bowl until smooth to create the delightful glaze.
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Once the cake has cooled completely, drizzle the glaze all over the top, slice it up, and get ready to enjoy!
Serve & Enjoy Vegan Lemon Pound Cake
This Vegan Lemon Pound Cake is best served with a light dusting of powdered sugar or a drizzle of the lemon glaze. It pairs wonderfully with a cup of tea or coffee. You can also serve it alongside fresh berries or a scoop of vegan ice cream for an extra special dessert. If you’re feeling creative, consider adding a side of whipped coconut cream for a deliciously indulgent treat!
Expert Tips for Vegan Lemon Pound Cake
- Make sure your ingredients are at room temperature before you begin. This will help everything mix more evenly and create a lovely, fluffy texture.
- If you want an even more intense lemon flavor, feel free to add extra lemon zest or juice to the batter!
- Want some color? The turmeric is optional, but just a sprinkle can give your cake a beautiful golden hue without altering the flavor.
Vegan Lemon Pound Cake FAQs
Can I use a different type of milk?
Absolutely! You can substitute almond milk with any other plant-based milk like soy, oat, or cashew milk.
How do I store leftover cake?
Store any leftover Vegan Lemon Pound Cake in an airtight container at room temperature for up to 3 days, or in the fridge for about a week.
Can I freeze this cake?
Yes! Wrap the cooled cake tightly in plastic wrap and then foil before placing it in the freezer. It can last for about 2-3 months in the freezer. Just thaw it overnight in the fridge before serving.
Give this Vegan Lemon Pound Cake a try, and you’re sure to impress your friends and family with this lovely, homemade treat. Happy baking!
Vegan Lemon Pound Cake
A delightful vegan cake bursting with the fresh flavor of lemon, perfect for tea time or special occasions.
Main Ingredients
- 1/2 cup vegan margarine (plus more for greasing the pan) (Use room temperature margarine for best results.)
- 1 cup vegan granulated sugar
- 2 Tbsp ground flax seed
- 1/2 cup almond milk (Plus 2 Tbsp additional.)
- 6 Tbsp aquafaba
- 1 lemon Zest of 1 lemon (finely grated) (About 1 lemon’s worth.)
- 3 Tbsp fresh lemon juice (About 1 lemon’s worth.)
- 1 3/4 cups organic all-purpose flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/16 tsp turmeric (for color, optional) (A small amount for color.)
For the Glaze
- 1 cup vegan powdered sugar
- 2 Tbsp fresh squeezed lemon juice
Preparation
- Preheat your oven to 350°F (175°C) and grease your cake pan with a little vegan margarine. Dust it with a bit of flour to prevent sticking.
- In a large mixing bowl, cream together the vegan margarine and granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes.
- Mix in the ground flax seed, almond milk, aquafaba, lemon zest, and lemon juice. Whisk everything together vigorously until it’s well combined and smooth.
- In another bowl, combine the flour, salt, baking powder, and turmeric. Sift this dry mixture together to ensure there are no lumps.
- Gradually fold the dry ingredients into the wet ingredients. Mix gently until everything is just combined—be careful not to overmix!
Baking
- Pour the batter into your prepared pan and bake for about 45-50 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
- While your cake is baking, mix together the powdered sugar and fresh lemon juice in a small bowl until smooth to create the delightful glaze.
- Once the cake has cooled completely, drizzle the glaze all over the top, slice it up, and get ready to enjoy!
This cake is best served with a light dusting of powdered sugar or a drizzle of the lemon glaze. It pairs wonderfully with tea or coffee and can be served alongside fresh berries or vegan ice cream for an indulgent treat.